Tag Archives: raw

Daring Bakers February: For The Love of Chocolate

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With much thanks to February’s hosts – Wendy of wmpesblog and Dharm of DadBaker – I give you my take on a Flourless Chocolate Cake and vanilla ice cream. The original recipes posted in the DB forum were chock full o’ heavy creams and eggs so I decided to check out what the other alternative (we’re just like the Gin Blossoms) bakers were doing. Shelleyfish brought forth a recipe for a raw chocolate cake and I had to bite. I’m of the brownies-for-breakfast foodie school, so I like to try to work healthy foods into my diet in sneaky ways. I’m like Jessica Seinfeld minus the children. The only one I’m duping is me.

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Recipe (from Jennifer Cornbleet’s Raw Food Made Easy)

Ingredients

1 1/2 cups raw walnuts, unsoaked
dash salt
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract (optional)
2 teaspoons water
1/2 cup fresh raspberries for garnish (optional)

Directions

  • Place walnuts & salt in food processor fitted with S blade and process until finely ground.
  • Add the dates, cocoa powder, and optional vanilla and process until the mixture begins to stick together.
  • Add the water and process briefly.
  • Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours.
  • Decorate the cake and plate with fresh raspberries before serving if desired.
  • Covered with plastic wrap this will keep for three days in the fridge, or two weeks in freezer. Bring to room temp. before serving.

To accompany my raw chocolate friend, I called up his pal Raw “Vanilla” Sorbet.

Recipe

Ingredients

5 bananas – peeled, sliced, and frozen

1/3 C coconut cream (refrigerate coconut milk and scrape off the solids)

1/3 C coconut milk (the remaining liquids in the can)

4 T agave nectar

1 t vanilla

Directions

  • Place all your ingredients in a blender (preferably Vita-Mix because it owns) and blend until creamy.
  • Freeze again to let it set up, or just scoop it out with a spoon because you won’t be able to resist.

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My sorbet looks a bit mushy because I was trying to rush to get this post up today and trying to take my photos before the natural light went away! So there was no time to freeze it before taking the picture. Boo. It tasted wonderful though! Neither the banana flavor or the coconut was too strong – it didn’t taste anything like a pina colada so I was happy. I pressed my cake into cookie cutter molds in honor of Valentine’s Days past. The cake itself is delicious – you only need a couple bites because it is so dense and rich. The thing I love the most about raw desserts is the fact that you’re really just eating fruit and nuts. So you can indulge without the sugar rush and feel like you’re building muscles so you can be big and strong. Ya know.

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She’s Such a Tart

In the midst of a week break from travelling, I was graciously put up by my boyfriend’s parents in their New York apartment.  I was given free reign in the kitchen!  I ate gloriously!  One of my favorite things (that I actually managed to get pictures of) that I made was a raw fruit tart/pie.  I got the idea somewhere on the internet, but I essentially tossed a bunch of stuff together.  Hopefully I can remember how all this went down.

Raw Fruit Tart

Recipe

Ingredients

1 8 inch pie pan

2 C almonds

1 C chopped medjool dates

2 mangoes

1/4 C coconut flakes

About 2 C halved strawberries – enough to cover the top of the tart

Directions

  • Blend the almonds and the dates together a handful at a time in a chopper – I used some sort of crazy Cuisinart chopping device I found lurking in a cabinet.
  • Press almond/date mixture down into the pie pan, making sure to cover the sides of the pan.
  • Peel, chop, and blend mangoes until they have an even consistency.
  • Stir coconut flakes into mango.
  • Scoop mango mixture into your pie crust, spreading it out evenly with a spatula.
  • Place sliced strawberries (or any fruit of your choosing) decoratively over the tart.
  • Chill the tart in a refrigerator for at least an hour before serving. Best served chillllled out.

After much struggle with grinding almonds and dates together – this was the end result.  Hooray!  It was delicious, and I didn’t have to feel bad about eating it for breakfast the next day.  Yessss.  I also managed to make an AMAZING pasta-less lasagna (casserole?) with eggplant, spinach, and mushrooms.  I made the dish twice and didn’t get a good photo of it either time – thanks night time photography.  However, check out this dip I made for some crusty olive bread:

That’s some roasted garlic, sun-dried tomatoes, olive oil, and pepper – I let it marinate in its own sauciness before serving it and it was gooood.

Jill’s is Kinda Jacked

It’s a post!  With photos!  Be still my beeting heart!

(Went there.)

I am currently apartment hunting in New York, and last week I decided Brooklyn deserved a little attention.  Specifically, I wanted to check out the Cobble Hill area.  I had the pleasure of visiting some friends of friends who live in an incredible old brownstone there and they pretty much sold me on the neighborhood as soon as they opened the door.  It’s slightly less pricey than my favorite hood, the West Villy, and it’s disarmingly quieter.  After getting used to the sound of the city, it took me a while to adjust to the calm on the other side of the river.  ANYWAY, this blog is about food.

I decided to check out Jill’s after yelping several options.  At first glance, the place reminded me of M Cafe de Chaya in Los Angeles – aka Mecca.  It was clean, bright, modern – all the nice stuff that suckers like me are into.  I walked up to the counter and was floored by the beautiful display of salads and desserts in their glass case.  I decided to order a two side dish of beets and cucumber spaghetti and a slice of the ridiculously good looking (raw!!) chocolate cake.  The first problem arose when I ordered – the woman behind the counter was RUDE.  I get the stereotype of New Yorkers – I get it and I appreciate it.  I like it when people are upfront and honest, but seriously.  If you’re going to be in the service industry (especially in a rather unique specialty restaurant), maybe you should get rid of the perma-tude.  Speaking of attitude, let me complain some more.  I ordered what seemed to me like a pretty small amount of food and when the total came out to $30, I thought about saying ‘forget it’ and leaving.  Since I’m a pushover and severely passive aggressive (blogrevenge), I payed and perched myself on one the uncomfortably small stools the restaurant offers.

All that said, the beets were okay and the cucumber spaghetti was …. ok.  The portions were about the size of my fist – which is very small.  I still didn’t finish any of it.  But the raw chocolate cake.  Oh.

Oh.

Albeit, not worth ten dollars but Oh.

The different colored layers had different textures – the light was more like a mousse and the dark was more brownie like.  The cacao nibs on top added a nice crunch and bitterness aaaaggghsogood.  I walked through the pouring rain, eating it with my hands, and probably looking like a complete whackadoo cracked out on raw chocolate goodness.  I don’t know what the exact ingredients were – something about figs and dates and nuts blah blah blah the cake took over my listening skills when the counter lady read off the ingredient list in a voice that said, “I hate my life.”  I think she has never tasted this cake.

Overall, I understand that raw food will always be a little bit pricier because of the ingredients and freshness but if you’re going to rob me blind, at least smile about it.